Cheesy Lamb Meatballs with Harissa

• Pre-heat the oven to 180°C, Gas Mark 4 (350°F).
• Cover the bulgur wheat with 500ml of boiling water and set aside to allow it to absorb the water.
• Heat the oil in frying pan over a low heat.  Add the garlic and cook for 2 minutes. Add the harissa, stir for 30 secs, then add the tomatoes, sugar and salt and pepper. Simmer gently.
• Meanwhile, blend the minced lamb with the bulgur, egg, honey, chopped coriander, cumin and salt and pepper. Roll into meatballs the size of a walnut and place them onto an oven tray covered with greaseproof paper. Cook in the oven for 10 minutes.
• Mix the sauce and meatballs in a baking dish. Sprinkle with mozzarella followed by pecorino. Cook in the oven for 10 minutes until golden brown.
• Delicious served with mashed potatoes and tender stem broccoli seasoned, tossed in oil and roasted in the oven for 10 minutes.

Tip: do not allow the garlic to brown, as this makes it bitter.